3 whole chicken breasts;
4 chicken legs;.
Champignons 200 gr.
2 eggs;.
100 ml cream 10% fat;.
1 slice of white bread;
Mushrooms to taste;
1/4 teaspoon chili flakes
1 head of garlic;
Salt, pepper, spices (to taste)

Grind and beat chicken breasts in a blender. Cut the meat from the legs and chop very finely (or grind very coarsely. Soak the bun in cream, and beat together with the yolks in a blender. Finely chop the mushrooms, and fry them a little in a minimum amount of oil, seasoning with chili and garlic. Beat the egg whites.
Mix the ground breasts with chopped chicken legs, add the yolks with cream and fried mushrooms, salt, pepper and spices to taste. Gently fold in the beaten egg whites. Drizzle a terrine dish with oil and lightly rub with a clove of garlic. Pour the prepared mixture into a baking dish, covering the top with greased baking paper.
Place the terrine dish in a large dish, pour hot water up to half the height of the terrine. Preheat the oven to 190C and bake the terrine until done.

Simple step by step recipe cooking chicken terrine with sweet peppers and bacon.

Ingredients

• 1 kg. chicken breast fillet
• 250 g smoked sweet peppers in oil (weight without oil and packaging)
• 300g thinly sliced ​​bacon
• 150g smoked lean bacon (cut)
• 1 large onion
• 2-3 garlic cloves
• 1/3 tsp thyme
• salt, to taste
• ground black pepper, to taste
• 2-3 tbsp vegetable oil
• 2 egg whites
• 50 ml. cream
• 2 tbsp flour (no slide)

Cooking

1. Peel onion and garlic. Onion cut into cubes. Finely chop the garlic.
2. Heat vegetable oil in a frying pan and fry the onion until translucent.
3. Add garlic to the onion and fry for one minute. Cool the onion and garlic to room temperature.
4. Put the pepper on a sieve and let the oil drain. Cut the pepper into strips.
5. Cut the smoked bacon into small cubes.
6. Cut one quarter of the chicken into thin strips.
7. Remaining chicken fillet cut into small pieces.
8. Put the chicken fillet pieces in a blender bowl, add the onion and garlic. Beat until smooth fluffy mass.
   
   
   
9. Add bacon cubes, thyme to the minced meat. Salt and pepper, mix well.
10. Combine flour, egg whites and cream in a bowl. Beat well with a whisk.
11. Add egg mixture to minced meat and stir.
    
    
    
12. Lay overlapping strips of bacon in a greased rectangular dish. The bacon should cover the bottom and sides of the pan.
13. Spread 1/3 of the minced meat on top of the bacon and compact lightly.
    
    
    
14. Put half of the chicken and peppers cut into strips on top of the minced meat.
15. Put 1/3 of the minced meat on the pepper. Put the remaining strips of chicken and peppers on the minced meat.
16. Lay out the remaining minced meat with the last layer and lightly tamp.
17. Cover the terrine with bacon strips.
    
    
    
18. Cover the terrine pan with foil and seal tightly.
19. Place the terrine in a deep baking dish. Pour boiling water into a baking sheet so that it reaches 2/3 of the height of the form with terrine.
20. Bake the terrine in a preheated oven at 170C for 1 hour.
21. Then remove the foil and bake the terine for another 20-30 minutes. The terrine is ready when it well lags behind the walls of the mold and when pierced with a wooden stick, clear juice flows out.
22. Remove the finished terrine from the oven and drain the resulting juice.
23. Cool the terrine in the mold to room temperature.
24. Cover the terrine again with foil and place a weight on top.
25. Put the terrine with the load in the refrigerator for 12-24 hours.
26. Remove the weight, flip the terrine pan onto a cutting board and cut the terrine.

Note

The number of ingredients is given in a rectangular shape 25x11.

Nutritional value of 100g. ready meals: proteins-17.3 g; fats - 12.1 g; carbohydrates-3.4 g; 191 kcal.

Active cooking time: 2 hours.

Enjoy your meal!

Terrin, what is it. Terrine

Terrines are made from minced meat or minced fillets of red and white fish, baked in a ceramic form, adding cream, various vegetables, pistachios and spices if desired. Traditionally, terrines are filled with aspic, a jelly “shirt” that protects the dish from drying out. In meat terrines, sometimes bacon is used instead of jelly, the role of which is to preserve the tenderness and juiciness of the dish.

Products used to make terrines are either ground into minced meat, or cut into slices, or a combination of both methods. Prepared ingredients (sometimes in layers) are placed in a ceramic mold with a lid - "terrine" - and baked. The finished dish is served chilled.

There are also cold-cooked terrines. Usually these are vegetable or fish terrines. It is necessary to grind the boiled products in the chosen way, pour in the prepared gelatin, mix, place in a mold under the lid and keep in the refrigerator for at least 10 hours.

The process of preparing Chicken Terrine with Prunes and Pistachios is not very complicated and does not require extraordinary cooking skills from you. It is really possible to cook it at home to please yourself and your friends. To do this, you will need only 11 ingredients, the optimal cooking time for Chicken Terrine with Prunes and Pistachios is 150 minutes, the recipe itself is designed for 6 servings.
If you managed to cook this dish, we suggest you rate this recipe in the comments. Join our Foodmag.me community and share your own culinary masterpieces!

Ingredients

0 / 11 ingredients

• 1 medium onion
• 100 g pitted prunes
• 100 ml port or red wine
• 300 g smoked bacon
• 300 g chicken liver
• 50 g pistachios
• 600 g chicken thigh fillets
• cut into thin slices
• freshly ground black pepper,
• a pinch of nutmeg

Cooking steps

Pour prunes with port wine and simmer for 5 minutes. Cool down. Cut the chicken meat into pieces, peel the onion and cut into 4-6 pieces. Pass the chicken, liver and onion through a meat grinder. Add pistachios, salt and pepper, season with nutmeg.

Grease a small pâté dish with butter. Line the bottom and sides of the pan with overlapping bacon slices so that the ends hang off the edges. Lay out half of the minced meat, then a layer of prunes, lightly squeezed, and again a layer of minced meat. Wrap the ends of the bacon over the stuffing.

Preheat oven to 160°C. Bake the pâté for 45-50 minutes. Cool down. Cover the form with the pâté with a film and press down the pâté with a load (for example, a carton of milk), refrigerate for 8 hours. Cut into thin slices.

Enjoy your meal!! Report a recipe error

Terrine of chicken and pork

You will need

• - 200 gr. bacon
• - 300 gr. chicken breasts;
• - 1 tbsp lemon juice;
• - 200 gr. minced pork;
• - 1 onion;
• - 2 eggs;
• - dill, salt, black ground pepper;
• - a little vegetable oil;
• - lettuce leaves and a few slices of lemon (to taste)

Instruction

Place the bacon slices in a cake pan with the edges hanging down.
Cut into 100 gr. chicken fillet into strips 10 cm long. Pour over lemon juice.

Put the rest of the chicken in a blender, add minced pork and bow. Grind until a homogeneous mass is obtained. Beat in eggs, add salt, dill and pepper and mix.

Pour half of the mass into a mold on slices of bacon, smooth. Put slices of chicken fillet on this mass, put the remaining meat mixture on top, smooth again. Close the form with a piece of foil and put in the oven for 45 - 50 minutes. Without removing from the mold, cool the terrine.

Then take out and chill in the refrigerator. Before serving, cut into pieces and put on lettuce leaves.

For cooking, take beef. I took beef flank meat. This is a cheaper type of meat. Great for cooking such dishes and meatballs. Twist the meat in a meat grinder.

Twist the onion and garlic in a meat grinder.

Soak bread in milk. When the bread is soaked, squeeze it out and only twist the crumb in a meat grinder.

Add salt, ground black pepper, 1 egg. You can use other spices to taste or add chopped greens to the minced meat.

Stir the mince well.

Place in a baking dish chopped meat. Tamp down.

Lubricate the surface of the minced meat with ketchup.

Preheat oven to 200 degrees. Place the meatloaf in the oven. Bake 1 hour. Cut the cooled meat loaf into pieces. Serve to the table.

Terrine of chicken liver- a simple, affordable dish that is very appropriate as a snack, as well as for breakfast.

Terrine is very similar, but differs in its preparation method and texture, since there are pieces in the terrine chicken meat.

It is not at all necessary to use chicken meat and offal for cooking; terrine is prepared from pork, beef, goose or duck in the same way, as well as, for example. But chicken meat and liver are more affordable and can be bought at any store.

After cooking, it is best to let the terrine mature for 3-5-7 days in the refrigerator. Terrine

• Chicken fillet or thighs. 1-2 pcs.
• Bacon. 8-10 strips.
• Cognac. 50 ml.
• Cream. 50 ml.
• Onion. 1 medium bulb.
• Salt. Taste.
• Black freshly ground pepper. Taste.
• Nutmeg. Grated. ⅓ teaspoon. Optional.

Cooking chicken liver terrine.

Let's start with the preparation of chicken meat.

You can take both chicken breasts and thighs. I like to use the thighs more, because the meat is more tender and juicy, unlike the drier meat of the chicken fillet. But in this dish of great importance, the choice of the chicken part is not so important, in any case, the meat will turn out tasty and juicy.

Remove the chicken meat from the bones and cut into small pieces.

Whether or not to remove the skin from chicken meat is a matter of personal preference. I leave.

We clean the chicken liver from unnecessary films and veins, carefully check that there are no bile residues on the liver, otherwise the whole dish will be bitter.

We cut off any, even minimal, traces of bile.

In the bowl of a blender (in the absence of a blender, you can use a meat grinder with a fine grate) put the liver. Add salt to taste, freshly ground black pepper, cognac and cream and nutmeg to the liver.

We beat the liver with a blender with all the fillers into a completely homogeneous mass.

Chop 1 medium onion into small cubes.

We line the form in which we will bake the terrine with a margin of foil - it will then be more convenient to remove the finished terrine from the mold.

Lay the strips of bacon overlapping on the foil so that their edges hang down the sides of the form.

In a deep bowl, mix minced liver, chopped onions and raw chopped chicken meat.

Mix so that all the ingredients are evenly distributed throughout the minced meat.

Pour the minced meat into the form, close the top as tightly as possible with bacon and wrap the foil on the bacon.

The terrine mold should be placed in a small baking sheet, as the moisture will gradually boil off and overflow over the edges of the mold.

We put in an oven preheated to 160ºC for 1 hour.

If a thermometer is available, the core temperature of the terrine should be at least 70ºC.

When ready, we take the terrine out of the oven and, without unfolding, cover it with a small plank. We put oppression on top.

Since I didn’t have boards of the right size to fit in the form, I took several pieces of thin corrugated cardboard from some box, cut them into pieces of such a size that they were about 5 mm smaller than the form on each side.

Since my form is tapering, the terrine will settle under the yoke, so the size of the pieces of corrugated cardboard should take into account the decrease in the area of ​​\u200b\u200bthe form during subsidence.

I wrapped the corrugated cardboard tightly and hermetically in foil so that the juice did not get on the paper, put the resulting disgrace on the terrine and crushed it with a bag of buckwheat on top.

We leave the terrine at room temperature to cool under the oppression, and after complete cooling we put it in the refrigerator without removing the oppression.

It is best to let the terrine ripen in the refrigerator for 3-5-7 days, in which case the terrine will be much tastier. than fresh. On the second day, oppression can be removed.

Then it remains only to remove the terrine from the mold - the foil that was lined with the mold from the very beginning helps a lot with this. Since, most likely, the fat at the bottom of the form will hold the foil strongly enough, you can literally lower only the bottom of the form into hot water for a couple of seconds so that the fat melts.

And anyway, it's very tasty. And, which is nice, by and large does not require any global labor costs.

Today I have a pâté for you again. Yes, yes, you probably already know that all kinds of pates are a versatile snack that can be used in a variety of cases, both for sandwiches, and as a filling in pancakes and baskets, and as hearty snack for holiday table. I have already talked about this more than once when I showed you my recipes for red fish, liver, herring pates, etc. So, today we are next in line - chicken fillet pate, tender, with a soft structure, tasty and very appetizing.

Like all similar recipes, this pate is very simple, it cooks quickly and is liked by both adults and little whims. But still, there are some nuances on how to cook chicken pate at home so that it certainly turns out to be very tasty and interesting. I will be happy to share with you all the intricacies of this process with a detailed description and photographs.

Ingredients:

• 1 chicken breast (weighing about 200 grams);
• 1 small onion;
• 1 small carrot;
• vegetable oil for frying;
• 50-70 g butter;
• salt, black pepper to taste.

How to cook chicken pate at home:

We clean the onions and carrots, three carrots on a coarse grater, cut the onion into thin half rings. Saute vegetables until soft vegetable oil. It is most convenient to do this over low heat, remembering to periodically stir the onion and carrots.

Wash the chicken fillet and boil in salted water until tender (usually 20-30 minutes is enough). Let cool and cut as desired.

Chicken fillet pate can be prepared in two ways: twist the ingredients in a meat grinder or chop with a blender. Both methods have the right to life, but it is more convenient to use a blender if you are preparing a small portion of pate. The meat grinder is good for large volumes - then the subsequent washing of all parts of the meat grinder is fully justified by the convenience and speed of its work. This time I was making some chicken breast pate, so I called in a blender to help. We spread the onion, carrot and chopped chicken fillet in a blender bowl.

And grind until smooth.

Add softened butter to the blender bowl (do not forget to get it out of the refrigerator in advance) and turn on the blender again.

Then we try the pate - for sure you will want to add spices to it. The classic option is salt and black pepper, but the beauty of making chicken breast pate at home is that you can diversify its taste by adding some special spices. For example, Provence herbs will give the pate bright notes, and dried basil will make it an Italian-style recipe ... In general, do not limit yourself, try and experiment so that your chicken breast pate will pleasantly surprise everyone with its unusual taste.

That's all, our pate is ready.

You can serve it separately as an independent snack, or you can make wonderful sandwiches.

As you can see, there is nothing complicated in the chicken fillet pate recipe, everything is simple and fast enough. I hope you will definitely cook it and share your impressions in the comments. And you can also post a photo of your pate in our VKontakte group: https://vk.com/8spoon_ru - it will be very cool!

If you liked the recipe - put stars ⭐⭐⭐⭐⭐, share the recipe on social networks or leave a comment with a photo report of the cooked dish. Your feedback is the best reward for me!

Video Terrine of chicken

Chicken terrine with pistachios and liver

INGREDIENTS

• Chicken fillet - 500 g
• Chicken liver - 100 g
• Minced meat (pork with beef) - 500 g
• Raw smoked bacon (sliced) - 250 g
• Pistachios (peeled) - 100 g
• Onion - 1 pc.
• Dry white wine - 4 tbsp. l.
• Cream 10% - 50 ml
• Egg - 1 pc.
• Flour - 2 tbsp. l.
• Bay leaf - 2 pcs.
• Thyme (dry) - 1 pinch
• Provence herbs - 1 pinch
• Freshly ground black pepper to taste
• Salt to taste
• Sugar to taste
• Butter - 1 tbsp. l.
• Vegetable oil - 3 tbsp. l.

STEP-BY-STEP COOKING RECIPE

Wash the chicken fillet and pat dry on a paper towel.

Prepare marinade. Combine white wine, Provencal herbs, thyme, salt, pepper and mix well.

Put the chicken fillet in a bowl, pour over the marinade, tighten with cling film and send to the refrigerator to marinate for 2 hours.

Then cut the fillet into strips (1 cm) or small cubes.

Roast the pistachios in a hot pan, stirring for 5 minutes. Transfer to a bowl and cover with boiling water for 2-3 minutes. Drain the water, peel the nuts from the husk.

Peel the onion, cut into cubes.

Melt the butter, add vegetable oil and fry the onion until golden brown. Salt, pepper, add sugar. Remove from heat and transfer the onion to a bowl.

In the pan where the onion was fried, put the liver (wash, dry in advance) and quickly fry over medium heat for 3-4 minutes.

In a bowl, combine flour, cream and egg. Mix everything well with a whisk until smooth.

Put the minced meat, fried onion and flour mixture into the blender bowl. It is good to break through at medium speed until the minced meat is homogeneous.

Put mince in a bowl, add fried liver and pistachios. Salt a little and knead the minced meat well.

Grease a rectangular shape (30x11x7) with vegetable oil. Lay the strips of bacon overlapping. The bacon should cover the bottom and sides of the pan.

Put a third of the minced meat on the bacon. Stuff the mince tightly.

Put half of the chicken fillet on the minced meat.

Then again minced meat and chicken fillet. Lay out the remaining minced meat with the last layer, tamp a little and put 1-2 bay leaves on top.

Top with bacon strips.

Tighten the form with terrine with foil and place in a deep baking sheet filled with boiling water (water should reach approximately half of the form with terrine). Send the terrine to a preheated oven (160 degrees), bake for 2.5 hours.

The terrine is ready when clear juice comes out when pierced with a stick. Remove the foil, drain the resulting juice, cool.

Then tighten the mold again with foil. Put a large rectangular box with juice (oppression) on the foil. Remove the terrine with oppression in the refrigerator (12-24 hours).

Remove the pressure, turn the terrine on a dish and cut into slices. Enjoy your meal!

Terrin cannot boast of some stunning appearance, interesting presentation, or history. But! It has unsurpassed taste qualities that cover the external simplicity.

Terrin. How? With what? And why?

Terrine (fr. Terrine - luxurious meat dish French cuisine, baked in the form of a loaf. The meat part is twisted through a meat grinder and combined with all kinds of vegetables, spices, offal, nuts and even alcohol (port wine, cognac, Madeira).
If such a mixture is served immediately to the table in the form in which it was baked, then the dish is called "terrine" or "pate". But if the mixture is baked in a pastry shell, then this is “pate en croute”. Chicken, turkey or duck filled with such a mixture - "galantine".

Speaking specifically about today's recipe, I can say that a large range of spices, meat, liver and a lot of vegetables give the terrine a very interesting, "not flat" taste. Its structure is heterogeneous, and due to this, a contrast is created between the creamy and harder crumb.

The terrine is very tender, I would even say wet. It intertwines meat filling with liver, but after tasting a piece as a whole, it is difficult to guess which products were used.
Spices are an important part of this appetizer. Don't ignore them! They complete the dish and give it bright flavors.

If we talk about the important points in cooking, then there are several of them:

- Low and stable baking temperature (150-170 C)

- Baking method: water bath; aspic; foil; in water.

- Lard that covers the terrine (it's better to use lard from the back, as it is firmer than the rest and does not delaminate. Also, it can be cut from a fresh ham, or around a fillet. If such lard is not available, strips of bacon can be used, or salted lard having prepared them beforehand. To do this, boil them over low heat for 15 minutes to remove all the salt and the smell of smoked meats.

All components of the terrine, depending on the class to which they belong, are prepared separately. The meat part is twisted through a meat grinder, vegetables are fried or stewed, eggs and cream (if present) are whipped. And only then, the prepared products are mixed together and seasoned with spices.

A special feature of the terrine is its lard casing. The bottom of the mold is lined with it (you can also go to the edges). It serves to ensure that the meat loaf does not dry out, has a beautiful crust and gives the filling additional juiciness.

Innings:

Terrine can be served as a snack, cut into thin pieces, along with dried slices of bread, mustard, spicy pickles, various sauces.

Summing up, I want to say that for me terrine is not a dish, it is a kind of “formula” according to which you can cook dishes that are completely different in taste, observing only the basic, important rules.

Substituting one type of meat for another, using offal, adding nuts or dried berries, exchanging Madeira for cognac .... every time you will see a different, interesting and complete snack.

Ingredients:

• Pork (part fatter, like pork neck) - 500 g
• Chicken liver - 700 g
• Bacon slices, bacon, or fat net - 200 g
• Dried ham - 150 g
• Mushrooms (champignons) - 200 g
• Shallot - 2 pcs
• Parsley - 1/3 bunch
• Garlic - 2 tooth
• rosemary - sprig
• Thyme (leaves) - ½ tbsp
• Eggs - 2 pcs
• Port - 50 ml
• Salt - to taste
• Sugar - 5 g
• Ground black pepper
• Nutmeg - ¼ tsp
• Cinnamon - 1/3 tsp
• Olive oil - a few tablespoons for frying

Cooking:

1. If you use a fatty mesh, fill it with water for 1 hour.

2. Wash the mushrooms, peel if necessary. Fry quickly for olive oil until golden brown. Transfer to a platter and chop coarsely.

3. Cut the ham into cubes

4. Pass pork and liver through a meat grinder.

5. Finely chop parsley, thyme, rosemary, garlic, onion.

6. Mix all prepared foods in a deep bowl with mushrooms.

7. Add salt, sugar, pepper, cinnamon, nutmeg and all previously prepared spices. Beat in the eggs and pour in the port. Mix until a homogeneous mass is obtained.

8. Transfer the mesh to a sieve, wring it out well and line the terrine mold with it. If using lard or bacon, also line the mold with slices overlapping one on one.

9. Put the meat mass on top and wrap the edges.

10. Heat the oven to 150 C. Place a deep baking sheet on the lower level.

11. Place the form with terrine in a baking sheet, which is up to the middle of the form, pour hot water.

12. Cook in a water bath for 1 hour 30 minutes.

13. Allow the finished terrine to cool completely at room temperature. Let it brew for 24-48 hours in the refrigerator.

Bon appetit and successful experiments!

Meat terrine with champignons for my family is a must-have dish for the New Year holidays. I usually cook two terrines at once so that I have an excellent meat component for breakfast sandwiches in reserve in the refrigerator.

At its core, a terrine is a meat casserole. I always cover minced meat with bacon, but I always experiment with minced meat additives. You can use boiled eggs, and cheese, and vegetable layers in the terrine, and use several types of minced meat. This is where your imagination is enough.

Today I will cook a terrine of ground pork and beef with mushrooms in bacon.

We will prepare all the products according to the list.

Put the minced meat in a bowl. We drive a chicken egg into it.

Add breadcrumbs and cream.

Now add salt, ground black pepper, a mixture of Provence herbs. You can add your favorite spices, seasoning for meat, for example.

Cut the dried tomatoes into very small pieces, add them to the minced meat.

Cut the mushrooms into very small cubes, also cut the onion into small cubes, rub the carrots on a medium grater.

IMPORTANT: leave 3-4 whole champignons for the filling.

Fry the vegetables in a pan with the addition of vegetable oil for 10-15 minutes, until soft, salt the vegetables at the very end.

Remove the pan from the heat and let the vegetables cool for 5-10 minutes. We spread the fried vegetables in minced meat. Mix the minced meat very carefully with your hands, then beat the minced meat well so that it is dense. To do this, we take a ball of minced meat in our hands and raise it above the bowl, and then throw it into the bowl with force. We do this 3-4 times. After that, leave the minced meat for 20-30 minutes so that the cream soaks the breadcrumbs.

Now we will prepare the form in which we will bake the terrine. I use bread pans for this. We very carefully line our form with strips of bacon so that the ends remain, with which we could then cover the filling.

Put half of the stuffing into the mold. Then we lay out our whole champignons in a row, having previously removed the film from them. Try to submerge the mushrooms in minced meat.

Now cover the mushrooms with the remaining minced meat.

IMPORTANT: It is necessary to compact the minced meat very tightly into the mold so that there are no air voids.

We close the filling first with side strips of bacon.

Now carefully wrap the remaining strips of bacon, cut off the extra pieces of bacon on the side.

Cover the mold with terrine with foil. We place the form on a baking sheet, pour hot water onto the baking sheet so much that it covers our form by 2/3 of the height. We send the terrine with mushrooms to the oven preheated to 170 degrees C for 60-70 minutes.

10 minutes before readiness, remove the foil from the terrine, turn on the grill function and increase the oven temperature to 190 degrees C.

Take the terrine out of the oven. Drain off any liquid that has escaped. Line the top of the terrine with parchment paper and place something heavy on top to create a press. This is necessary so that the terrine with mushrooms turns out to be dense and well cut. We let the terrine cool completely at room temperature, and then, in the same way, in the form and with a load, we send it to the refrigerator overnight.

Serve the finished terrine cold with mustard, horseradish or your favorite sauce as a cold meat appetizer.

The meat terrine with mushrooms is very thinly sliced. It looks beautiful in the context, well, and the taste of it is simply delicious!

Enjoy your meal!

The main dishes on the Easter table are not only cottage cheese or rich Easter, colored eggs, but also meat delicacies. After all, the post is over and you can treat yourself to goodies from meat. And terrine has no equal here. Grab the recipe!

Terrine, the so-called meat loaf, like many gourmet delicacies, was invented in France. Here, its preparation was considered a real art. Gourmets called terrine "royal delight" because some recipes for this dish included about 200 ingredients. For example, I love chicken terrine, but you can cook it from absolutely any meat, poultry, mushrooms, vegetables.

• National cuisine: French;
• Type of dish: Appetizers;
• Yield: 2-4 servings;
• Preparation: 20 min;
• Preparation: 1 hour 20 minutes;
• Prepared in: 1 hour 25 minutes;
• Calories: 1140;

Here's how to cook

What will be needed?

• 500 grams chicken fillet
• 300 grams of chicken liver
• 100 grams of champignons
• 1 bulb
• 3 garlic cloves
• 100 ml cream 30%
• Pepper
• 1 egg
• 2 tbsp. l. vegetable oil
• 10 strips of bacon

How to cook?

Saute onion and garlic in vegetable oil. Spread the pieces of liver in the pan and lightly brown. In no case do you salt the liver, this is later!

At this time, cut the mushrooms into slices 2-3 mm thick and add them to the toasted liver. And only now, when the mushrooms have released their juice, you can salt and pepper to taste from the heart. Extinguish the entire resulting mass for five minutes. At this time, you can chop finely chicken breast. Add the egg, cream, salt and pepper to the chicken, mix well.

Now we take the form for the terrine, which is called “terrine”. It is very similar to a bread pan, but it has a lid that keeps the terrine very juicy.

Lay out overlapping strips of bacon in the forum so that the ends of the bacon hang out of the mold. This is necessary for convenience, in order to tuck the ends after filling with minced meat. half chicken stuffing Spread on the bacon strips. Then you distribute the stuffing from the liver with mushrooms. Cover with the other half of the chicken filling, spread evenly over the shape. You wrap it with dangling strips of bacon.

You place it in a pan with water so that the water reaches 1/3 of the form with the terrine - thanks to the water, the terrine will not burn.

You send the future yummy to the oven preheated to 180 degrees for 1 hour.

Take the terrine out of the oven and cover with foil. You put a board on top, and on it - a load in the form of a two-liter jar filled with water. When the terrine has cooled down, put it in the refrigerator for 10-12 hours so that it becomes elastic and can be easily cut into portioned slices.

I love terrine because it is meat in meat. After a strict fast - what you need!

If some of the nuances of making "meat bread" are not very clear to you, watch the episode of the "Cooking Together" program in which Domansky and I cooked it - it's called "Easter Dishes".

How to cook a juicy terrine with mushrooms can be peeped in this video:

And do not forget that in cooking, fantasy and love are the main ingredients. Bon appetit and Happy Easter!